Eine Feste Burg Ist Meine Bier - Beer Recipe - Brewer's Friend

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Eine Feste Burg Ist Meine Bier

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Craw/Josh
Hop Utilization: 99%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday August 7th 2017
1.056
1.013
5.7%
23.9
10.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Vienna5 lb Vienna 37 4 40.8%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 24.5%
3 lb German - Bohemian Pilsner3 lb Bohemian Pilsner 38 1.9 24.5%
10 oz Briess - Organic Caramel Malt - 60L10 oz Organic Caramel Malt - 60L 33.6 60 5.1%
10 oz Briess - American Honey Malt10 oz American Honey Malt 37.7 25 5.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.69 50%
1 oz Yakima Valley Hops - Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 11.17 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
2 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 549 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion -- 152 °F 60 min
4.5 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.9 19.6  
Mash volume with grains 5.88 23.5  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 5.21 g | 20.8 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.78 47.1
Equipment Profile Used: System Default
 
Notes

– Mash at ~152°F for 60 minutes (4.75 gallons)
– Sparge with 170°F water (4.5 gallons)
– Chill to 56°F prior to pitching yeast starter
– Ferment at 58°F for 4-5 days then ramp up to 65° over the next few days
– Cold crash for 48+ hours after FG is stable (10-14 days)
– Package, carbonate, enjoy!

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  • Last Updated: 2021-10-06 11:07 UTC